2 pounds spaghetti
2 cups water
8 ounces bok choy stew meat or vegetable stock, divided
1/8 cup pork sausage, sliced
2 onions, thinly sliced
1 green bell pepper, thinly sliced
1 carrot, sliced
5 (1 ounce) packages taco seasoning mix
2 tablespoons sesame seeds
2 garlic cloves, minced
1 (12 ounce) package shredded mozzarella cheese
Cover spaghetti tightly with tin foil. Place on large baking sheet. Bake uncovered about 45 minutes, or until spaghetti starts to turn brown.
In a large skillet over medium heat, combine water, beef, onion, green pepper and carrot. Mix well and pour over spaghetti. Cover and let stand 8 minutes to allow the border to soften.
Stir in taco seasoning, sesame seeds and seasoning seasoning mix. Cover seam tightly with spaghetti and brush with margarine. Return to a medium heat.
Sprinkle taco seasoning with sesame seeds if desired. You can use leftover cooking liquid. Heat spaghetti over high heat, turning once, for about 7 minutes.